Rice and mung bean khichdi with vegetables

Ingredients

For 1 serving

• Basmati rice40 g
• Mung beans50 g
• Carrots60 g
• Zucchini80 g
• Peas50 g
• Turmeric1 teaspoon
• Cumin1 teaspoon
• Ginger5 g
• Sunflower oil2 teaspoons
• Saltto taste

Method

1. At least 2 hours ahead soak the mung beans in cold water. When ready to cook, drain and rinse them together with the basmati rice in a sieve until the water runs clear.
2. Peel the carrots and dice them into pieces of about 1 cm; trim the courgettes and dice them the same size. Finely chop the ginger.
3. Heat the sunflower oil in a pan over medium heat, add the cumin and ginger and let them sizzle for 1 minute, until fragrant.
4. Add the rice, mung beans, turmeric, carrots, courgettes and peas, stir to coat and pour in about five times their volume of water.
5. Bring to the boil, cover and simmer over low heat for 30 minutes, stirring now and then and adding hot water if it gets too dry, until the rice and beans break down into a creamy texture.
6. Season with salt, stir and serve hot.